EFI HHC-FULL Full-Size Standard Heated Proofer Cabinet

~~$4,323.75~~ $3,459.00

EFI Versa Prep

Standard Features

Solid aluminum construction
Welded-seal cabinet designed to maintain temperature and humidity
Independent temperature and humidity controls
Transparent polycarbonate door; field reversible right-to-left
36 bun-pan rack positions
Non-insulated cabinet
Fan-forced heat circulation
6-inch casters with brakes

ETL Listed
Electrical safety certification

ETL Sanitation Listed
Commercial foodservice sanitation certification

PDFSpec Sheet
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SKU: EFI HHC-FULL

Availability: In Stock Pre order Out of stock

Bakery & Pizzeria • Canada Commercial Sales

Commercial Product Overview

Best for bakery and pizzeria operators needing repeatable results and reliable daily throughput.

The EFI HHC-FULL is a full-height, non-insulated heated proofer cabinet for bakeries, pizzerias, commissaries and production kitchens running substantial bun-pan volume. Its 22.8-inch width keeps the footprint narrow while the 67.7-inch height provides 36 rack positions for organized batch staging. Separate temperature and humidity controls support dough development and short-term holding, while fan-forced circulation helps distribute conditioned air around properly spaced pans. A transparent, field-reversible polycarbonate door lets staff monitor product without unnecessary openings. The welded aluminum cabinet also includes a service-access electrical control box and 6-inch braking casters. EFI publishes a maximum temperature of 93°C / 199.4°F.

Buyers should verify the specifications on this page to confirm dimensions, requirements, and installation compatibility prior to ordering.

Specifications FAQ

Brand: EFI Versa PrepModel: HHC-FULLCategory: Bakery & PizzeriaPower Source: ElectricTemp: Maximum 93°C / 199.4°F

Operational Fit

Ideal Use Case

Choose HHC-FULL when high bun-pan capacity matters and the cabinet will operate in a reasonably stable indoor environment. It suits bakeries moving successive bread, roll, pastry or pizza-dough batches between make-up and baking stations. The 36-position layout makes it easier to separate batches by recipe, timing or destination, while the clear door supports quick visual checks. Because this version is non-insulated, it is best for planned proofing cycles rather than areas with frequent door openings, cold drafts or large room-temperature swings. Use the caster brakes after positioning and preserve clear space for loading, door swing and cleaning.

Equipment family Heated Proofer Cabinet

Commercial Grade Built for Daily Use Canada-Wide Sales

Spec-first confidence: verify fit, requirements, and compatibility before ordering.

Commercial intent: equipment listed for professional foodservice environments.

Ordering tip: match doorway/service access and confirm connections/clearances.

Repeatable Results

Built for consistent bakery and pizzeria production routines.

Production Capacity

Capacity: 36 rack positions.

Power / Heat

Electrical: 120-240V / 60Hz / 1Ph.

Commercial Throughput

Designed for operators who need reliable daily workflow and output.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications

ModelHHC-FULL

Capacity36 rack positions

Fit CheckW 22.8" × D 33.5" × H 67.7"

Electrical120-240V / 60Hz / 1Ph

PowerElectric

CertificationsETL Listed; ETL Sanitation Listed

Key Benefits

Decision points for commercial buyers

Non-insulated full-height cabinet for planned indoor proofing cycles
36 bun-pan rack positions support high-volume batch staging
Independent temperature and humidity controls improve process flexibility
Transparent field-reversible door supports monitoring and aisle planning
Fan circulation, service-access controls and 6-inch braking casters

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 22.8" • Depth: 33.5" • Height: 67.7" • Weight: 132 lb

Confirm that 36 rack positions suit your bun pans, product height and required airflow spacing. Measure the entire delivery route against the 22.8-inch W × 33.5-inch D × 67.7-inch H cabinet and its 132 lb net weight. EFI literature lists 12A, 60Hz, 1500W, a NEMA 5-15P plug and a 6.3 ft cord; have a qualified electrician verify the delivered nameplate and circuit before connection. Plan the reversible door swing, lock the casters during operation and keep circulation paths open. Compare HHC-FULL-INS if long cycles, frequent access or variable room conditions make heat retention a priority.

Specifications

Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.

Core Product Details

BrandEFI Versa Prep

ModelHHC-FULL

CategoryBakery & Pizzeria

Equipment TypeHeated Proofer Cabinet

Fit & Dimensions

Width22.8"

Depth33.5"

Height67.7"

Overall Dimensions22.8" W × 33.5" D × 67.7" H

Net Weight132 lb

Gross Weight175 lb

Door StyleTransparent polycarbonate; field reversible

Performance & Output

Capacity36 rack positions

Temperature RangeMaximum 93°C / 199.4°F

Electrical / Gas Requirements

Electrical Requirements120-240V / 60Hz / 1Ph

Amperage12A

Power SourceElectric

NEMA PlugNEMA 5-15P

Build & Certifications

Casters6-inch casters with brakes

CertificationsETL Listed; ETL Sanitation Listed

Additional Specs

Output power1500W

Buyer note: Ensure your space, connections, and access points match this unit before ordering. Our team can help confirm fit and requirements to prevent installation issues and delays.

Why Buy From Us

Continental Restaurant Equipment helps Canadian operators compare HHC-FULL by capacity, footprint, utilities and production fit before ordering. Our team can review the receiving route, bun-pan requirements and intended workflow, with product guidance and support available across Canada. This specification-first approach is valuable for a tall mobile cabinet whose doorway clearance, turning space and final operating position must be confirmed before delivery.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial Heated Insulated Cabinets Bakery and Pizza Equipment Commercial Convection Ovens Commercial Dough Mixers Heated Display Warmers

Frequently Asked Questions

How does the HHC-FULL differ from the insulated full-size model?

HHC-FULL uses the standard non-insulated cabinet construction, while HHC-FULL-INS adds fibreglass insulation. Both full-size versions share the published 22.8-inch width, 33.5-inch depth, 67.7-inch height and 36 rack positions. The standard model can be a sensible choice for regular indoor proofing cycles; insulation is worth considering when heat retention and longer operating windows are priorities.

How many rack positions are available in the HHC-FULL?

EFI lists 36 bun-pan rack positions in this full-size cabinet. Actual working capacity depends on pan depth, product height and the spacing required for airflow and dough expansion. Operators should map their busiest batch to the available positions rather than assume every slot will be used at the same time.

Can the HHC-FULL door be changed for a different kitchen layout?

Yes. The transparent polycarbonate door is designed to be field reversible from right-hand to left-hand operation. Plan the hinge direction around aisles, nearby ovens, landing tables and the space needed to pull pans safely. Follow the manufacturer’s reversal instructions or use a qualified service technician.

What should be verified before connecting the HHC-FULL?

Check the unit nameplate, available circuit and local electrical requirements. The manufacturer publishes 12A, 60Hz, 1500W, a NEMA 5-15P plug and a 6.3 ft cord, while its literature also lists 120–240V. A qualified electrician should reconcile those details with the exact delivered unit before it is energized.